Subject: About those mashed potatoes..
Newsgroups: rec.food.cooking
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Tue, 13 Nov 2007 23:23:31 -0700
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Heya all,
Just saw this in the New York Times food section... Perfect timing, wouldn't you say?
https://www.nytimes.com/2007/11/14/dining/14spud.html
From: cybercat (cyberpurrs at yahoo.com)
Date: Wed, 14 Nov 2007 01:32:17 -0500
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Yes, indeed. A great article!
From: BULLFROG (GIGIN at FROGY.ORGY)
Date: Wed, 14 Nov 2007 12:37:25 GMT
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THEM PEEPLE MUSTA SEEN THE FATTY SIGNATOR SMASH TATER RECEPEE FOR THE CIBERKITY;"
FATTY CAN KUTARUG TO;
AINT NUTTIN ANY BETTER THAN DOIN THE KICHEN BOOOGEE WI TH A BOWLE OF SMASHED TATERS IN WON HAND AN A BIG SPOON INT HE OTHER;./!
FATTY
From: stark (starkraven at bellsouth.net)
Date: Wed, 14 Nov 2007 05:13:04 -0800
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Christine Dabney wrote:
> Just saw this in the New York Times food section... Perfect timing,
> wouldn't you say?
Great article extolling simplicity in preparation and oh-so-contrary to the Flay-vo-rama style where dozens of spices and condiments are tossed in the mix. And where my unsophisticated taste buds register squadoosch.
From: Janet B. (nospam at cableone.net)
Date: Wed, 14 Nov 2007 08:13:34 -0700
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Christine Dabney wrote:
> Just saw this in the New York Times food section... Perfect timing,
> wouldn't you say?
Excellent article, thanks for sharing it. Janet
From: Karen (ksoa650 at yahoo.com)
Date: Wed, 14 Nov 2007 18:20:22 -0000
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Christine Dabney wrote:
> Just saw this in the New York Times food section... Perfect timing,
> wouldn't you say?
Good and time-appropriate article. I take this sentence, "Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste," to Thanksgiving preparation with me!
thanks Karen
From: Becca (beccaNospam at hal-pc.organ)
Date: Wed, 14 Nov 2007 15:31:44 -0600
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Christine Dabney wrote:
> Just saw this in the New York Times food section... Perfect timing,
> wouldn't you say?
Nice article, thanks.
From: Terry Pulliam Burd (ntpulliam at meatloaf.net)
Date: Wed, 14 Nov 2007 20:09:58 -0800
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Christine Dabney wrote:
> Just saw this in the New York Times food section... Perfect timing,
> wouldn't you say?
So, this pretty much backs up what many of us already know: when it comes to mashed potatoes, KISS (Keep It Simple, Stupid). This is one of my gripes about Certain Restaurants that try to "brand" their menu by taking a perfectly good, basic recipe and adding stuff that overwhelms the basic ingredient. We all *know* that mashed potatoes are just supposed to be a vehicle for butter and gravy!
From: Wayne Boatwright (wayneboatwright at cox.net)
Date: Thu, 15 Nov 2007 04:22:52 GMT
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Oh pshaw, Terry Pulliam Burd meant to say...
> We all *know* that mashed potatoes
> are just supposed to be a vehicle for butter and gravy!
Just as a Mercedes is just a vehicle to get to work. <g>
From: janospetrik at hotmail.com
Date: Thu, 15 Nov 2007 00:33:29 -0800 (PST)
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The best mashed potatoes are made from Maine potatoes.
The cooking aroma, the flavor, and the texture are like no other.